scholarly journals Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Cesar A. Sepulveda ◽  
Jerrad Legako ◽  
Markus F. Miller
Keyword(s):  
Cooking Method ◽  
Quality Grade ◽  
Strip Loin

scholarly journals Effects of Dry Heat Cookery Method and Quality Grade on the Palatability of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Low Cost ◽  
Zero Point ◽  
Cooking Methods ◽  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin ◽  
Texas Tech University ◽  
Eating Experience ◽  
Cooking Times

ObjectivesCooking meat using a clamshell grill has become common in university research settings due to speed, relative low cost, and acceptable repeatability. However, other cooking methods such as charbroiling and salamander grills have also become a popular method in the hotel and restaurant industry. The objective of this experiment was to evaluate the effect of different dry heat cooking methods on beef palatability across a range of USDA quality grades.Materials and MethodsA consumer panel (n = 288) was conducted at Texas Tech University. Strip loin steaks from four different USDA quality grades (Prime, upper 2/3 Choice, lower 1/3 Choice, and Select) were cooked using one of four cooking methods: electric clamshell grill (CLAM), flat top gas grill (FLAT), Charbroiler gas grill (CHAR), or Salamander gas broiler (SAL). After cooking to medium degree of doneness (70–72°C), steaks were cut into cubes (1.3-cm × 1.3-cm × steak thickness), and two cubes were served immediately to 6 predetermined consumers from each steak. Each consumer evaluated 8 samples, representing half of the 16 possible quality grades × cooking method treatment combinations. Consumers scored juiciness, tenderness, flavor liking, and overall liking using electronic ballots with the zero-point anchors labeled as extremely dry, extremely tough, dislike flavor extremely, and dislike overall extremely and the 100-point anchors labeled as extremely juicy, extremely tender, like flavor extremely, and like overall extremely. Also, consumers rated each sample as either acceptable or unacceptable for each palatability trait.ResultsThere were no interactions between the cooking method and quality grade for any of the palatability traits (P > 0.05). Steaks cooked on CHAR had greater (P < 0.05) flavor and overall liking scores, as well as a greater percentage of samples (P < 0.05) that were considered acceptable overall compared to the other cooking methods. Steaks cooked on FLAT were scored lower (P < 0.05) for tenderness and juiciness compared with all other cooking methods. Steaks cooked on CLAM, SAL, and CHAR were scored similarly for tenderness and juiciness (P > 0.05). Steaks cooked on FLAT were scored lower (P > 0.05) than CHAR and SAL for overall liking. Steaks cooked on CLAM had lower (P < 0.05) flavor liking scores than CHAR and SAL. Prime samples had greater scores (P < 0.05) than Low Choice and Select, which were similar (P > 0.05), for tenderness, juiciness, flavor liking, and overall liking, but Prime did not differ from Top Choice (P > 0.05) for any palatability traits.ConclusionThese results indicate cooking method had a significant impact on consumer palatability ratings, and those results were consistent across a range of quality grades. Even though these cooking methods are all classified as dry heat cookery methods, consumers in this study were able to detect differences in tenderness, juiciness, flavor liking, and overall liking. This may be due to increased cooking times or differing types of heat transfer possessed by the various cooking methods. These data suggest cooking steaks by CHAR resulted in the most desirable eating experience, and cooking steaks on FLAT and CLAM were less desirable. However, the low eating satisfaction of FLAT can be linked to low tenderness and juiciness, whereas CLAM liked less due to low flavor liking.

scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Shear Force ◽  
Inverse Relationship ◽  
Cooking Loss ◽  
Objective Measures ◽  
Cooking Methods ◽  
Cooking Method ◽  
Protein Percentage ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

ObjectivesThe objective of this study was to evaluate instrumental measures of tenderness and juiciness of beef strip loin steaks representing four different USDA quality grades cooked using four dry heat cooking methods.Materials and MethodsStrip loins (n = 12/quality grade) were collected from four USDA quality grades [Prime, Top (upper 2/3) Choice, Low (lower 1/3) Choice, and Select]. At 21 d postmortem, strip loins were cut into 2.5 cm thick steaks and stored at –20°C until analysis. The most anterior steak was used for compositional analysis and every three adjacent steaks were grouped and assigned randomly to one of four different dry heat cooking methods [electric clamshell grill (CLAM), flat-top gas grill (FLAT), charbroiler gas grill (CHAR), and salamander gas broiler (SAL)]. Objective measures for raw samples included proximate composition and for cooked samples included cooking loss, pressed juiciness (PJP), and slice shear force (SSF) after the sample was cooked to a medium degree of doneness (70–72°C). In addition, consumers assessed attributes for each sample on an electronic ballot with a 100-point continuous line scale for juiciness, tenderness, flavor liking, and overall liking. Proximate data were analyzed using the GLIMMIX procedure of SAS with quality grade as the fixed effect. All other data were analyzed as split-plot design with quality grade as a whole plot factor, the strip loin as the whole plot unit, and cooking method as a subplot factor.ResultsUSDA Quality grade influenced fat, moisture, and protein percentage (P < 0.01). As expected, there was a fat percentage difference (P < 0.05) between each grade with a decline from Prime to Select samples. Therefore, Select had a greater (P < 0.05) moisture percentage than any other quality grade, and an inverse relationship was observed as there was an increase in moisture between each grade from Select to Prime (P < 0.05). Select and Low Choice had greater (P < 0.05) protein percentage than Top Choice or Prime, which were similar (P > 0.05). As expected, an inverse relationship between increased marbling levels and decreased SSF scores were also observed resulting in a negative correlation between fat and objective tenderness (r = –0.15; P < 0.05). In addition, fat was positively associated with consumer palatability scores (r ≥ 0.21; P < 0.01). Cooking method influenced (P < 0.01) cooking loss, but did not impact SSF or PJP (P ≥ 0.19). CLAM had lower (P < 0.05) cooking loss than FLAT, SAL, and CHAR, which did not differ from each other (P > 0.05). The lower cooking loss of CLAM could be related to the shorter cooking times compared to the other methods. Pressed juiciness percentage was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.19) and was not related to any objective or subjective measures of palatability (P > 0.05). Slice shear force was not influenced by quality grade, cooking method, or their interaction (P ≥ 0.15); however, SSF was related (r ≤ 0.18; P < 0.05) to tenderness, juiciness, flavor and overall liking.ConclusionIn the current study, quality grade influenced the composition of raw samples, yet, quality grade coupled with different dry heat cooking methods did not influence objective measures of tenderness or juiciness.

scholarly journals Effects of Dry Heat Cooking Method and Quality Grade on the Composition and Objective Tenderness and Juiciness of Beef Strip Loin Steaks

2019 ◽  
Vol 3 (2) ◽  
pp. 128-128
Author(s):  
H. R. Hall ◽  
C. A. Sepulveda ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
M. F. Miller
Keyword(s):  
Cooking Method ◽  
Dry Heat ◽  
Quality Grade ◽  
Strip Loin

scholarly journals Palatability of high-quality New Zealand grass-finished and American grain-finished beef strip steaks

2021 ◽  
Author(s):  
Loni Woolley Lucherk ◽  
Travis O'Quinn ◽  
Jerrad F. Legako ◽  
Steven D Shackelford ◽  
J. C. Brooks ◽  
...  
Keyword(s):  
United States ◽  
New Zealand ◽  
Diet Quality ◽  
Eating Quality ◽  
United States Department ◽  
Department Of Agriculture ◽  
Finishing Diets ◽  
Quality Grade ◽  
Beef Steak ◽  
Strip Loin

The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across five United States Department of Agriculture (USDA) quality grades and three wet aging periods. Beef strip loins (N = 200; 20 per USDA quality grade/fed cattle type) representing five USDA quality grades [USDA Prime, Top Choice (Average and High Choice), Low Choice, Select and Standard] and two fed cattle types [New Zealand grass-finished and United States (U.S.) grain-finished] were used in the study. Each strip loin was equally portioned into thirds and randomly assigned to one of three wet aging periods (7 d, 21 d or 42 d). Consumer panelists (N = 600; 120/location: Texas, California, Florida, Kansas, and Pennsylvania) evaluated eight grilled beef steak samples for palatability traits, acceptability, and eating quality. All palatability traits were impacted by the interaction of diet × quality grade (P &lt; 0.05). Although similar (P &gt; 0.05) to grass-fed Prime steaks for juiciness, tenderness and overall liking, grain-fed Prime steaks rated greater (P &lt; 0.05) than all other grass- and grain-finished treatments for all palatability attributes. Grass-finished Top Choice, Low Choice, and Standard steaks were rated greater (P &lt; 0.05) than the respective grain-finished quality grades for juiciness and tenderness. Grain-finished Standard steaks rated lower (P &lt; 0.05) than all other grass- and grain-finished treatments for juiciness, tenderness, and overall liking; but were similar (P &gt; 0.05) to grass-finished Standard steaks for flavor liking. Our results indicate beef strip loin steaks of similar quality grades from grass-finished New Zealand cattle produce similar eating experiences when compared to those from U.S. grain-finished beef, even following extended post-mortem aging. This indicates improved palatability for consumers based on marbling without respect to grass- or grain-finishing diets.&nbsp;

scholarly journals Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate1

2017 ◽  
Vol 1 (3) ◽  
pp. 304-310
Author(s):  
E. J. McCoy ◽  
T. G. O'Quinn ◽  
E. F. Schwandt ◽  
C. D. Reinhardt ◽  
D. U. Thomson
Keyword(s):  
Liver Abscess ◽  
Shear Force ◽  
Sensory Attributes ◽  
Feedlot Cattle ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Randomized Design ◽  
Quality Grade ◽  
Strip Loin ◽  
Treatment Structure

Abstract Strip loin steaks (n = 119) were used to evaluate the association between liver abscess severity and USDA quality grade and meat tenderness and sensory attributes of steaks from finished feedlot cattle. Steaks were used in a 3 × 2 factorial treatment structure using a completely randomized design and were collected at a commercial abattoir located in northwest Texas. All cattle were sourced from a single feedlot and fed a common diet that did not include tylosin phosphate. Treatments were USDA quality grades of Select (SEL) and Low Choice (LC) and liver abscess scores of normal (NORM; healthy liver, no abscesses), mild (M; 1 abscess less than 2 cm in diameter to 4 abscesses less than 4 cm in diameter), and severe (SV; 1 abscess greater than 4 cm in diameter or greater than 4 small abscesses). All steak samples were collected on the same day, approximately 36-h post-mortem and were cut from the left side of the carcass at the 13th rib by a trained abattoir employee. Steaks were vacuum-packaged, and aged at 3 ± 1°C for 14-d post-mortem. Warner-Bratzler Shear Force (WBSF) and Slice Shear Force (SSF) analyses were conducted and cook-loss percentage was measured. A trained sensory panel analyzed samples for juiciness, tenderness, and flavor attributes. There were no differences among liver abscess scores for WBSF or SSF (P &gt; 0.52). Warner-Bratzler Shear Force was lower for LC-SV than SEL-SV (P = 0.04). Sensory attributes of initial and sustained juiciness, and overall tenderness were all greater for LC than for SEL steaks (P &lt; 0.04) and connective tissue amount was less for LC steaks when compared to SEL (P = 0.03). Liver abscess score had no effect on any sensory attributes (P &gt; 0.70); however, there was an interaction between quality grade and liver score for myofibillar tenderness (P = 0.03). Within LC steaks, liver abscess score had no effect on myofibrillar tenderness (P &gt; 0.05), however, in SEL steaks, M steaks were more tender than SV steaks (P &lt; 0.03). These results indicate that within quality grades, meat tenderness or sensory attributes were not influenced by liver abscess score but that mild liver abscesses may affect the myofibrillar tenderness of SEL steaks.

scholarly journals 79 Cooking method and beef flavor: a multivariate approach

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 27-27
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Volatile Compounds ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Cooking Methods ◽  
Cooking Method ◽  
Flavor Compound ◽  
Lipid Degradation ◽  
Sous Vide ◽  
Strip Loin ◽  
The Impact

Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade

scholarly journals 280 Quality grading using color and electrical conductivity of beef

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 107-108
Author(s):  
C Reed Richardson ◽  
Mala S Ramkumar
Keyword(s):  
Electrical Conductivity ◽  
Data Analysis ◽  
Sampling Rate ◽  
Plastic Container ◽  
Copper Electrodes ◽  
Quality Grade ◽  
Quality Grading ◽  
Two Measures ◽  
Strip Loin ◽  
Emulsified Meat

Abstract Four sources of beef were used to determine if the degree of variance in color (Hunter LH) and electrical conductivity (EC) measures correlate to quality grade. It also tested the reliability of the Varian spectrophotometer machine for color scores on beef. Source 1 (S1) samples varied in cuts that were frozen then thawed. S2 – S4 were delivered whole and cut into 16 individual, 1-inch thick samples. Source 2 (S2) was a whole boneless ribeye and choice grade; Source 3 (S3) was a whole strip loin, Wagyu breed and prime grade; Source 4 (S4) was a whole strip loin, Akaushi breed and prime grade. All color measurements (n = 48) were taken on raw samples. EC (n = 48) was measured in microsiemens (μS) for 120s with sampling rate of two measures per s. An emulsified meat slurry solution was placed into a 3in wide silicon vessel with copper electrodes attached to both sides, and placed into plastic container connected to a digital multimeter. Analysis of variance (ANOVA) was used for data analysis on color & EC replications and total color & EC means and performed across S1 then S2 – S4. Color results across color mean replications for individual samples were non-significant (P &gt; 0.05, 95% confidence level). Source color means for S1=33.6873, S2=55.4319, S3=47.8122 & S4=53.5633. S1 had the lowest LH mean compared to S2-S4 and presumed to be a result of myoglobin state. These data indicate reliability of the Varian color machine as method for scoring steaks. EC results showed prime grades S3 and S4 had lower scores compared to S1 and S2 with EC means of S1=24.8043, S2=63.5294, S3=17.0451 & S4=18.9656. S3 & S4 both had significant correlations (P &lt; 0.05) between EC and color scores indicating EC and color correlations can be useful in quality grading of beef.

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
High Performance ◽  
Hplc Analysis ◽  
Solid Phase ◽  
Lipid Fraction ◽  
Acetonitrile Solution ◽  
Processing Plant ◽  
Quality Grade ◽  
Beef Steaks ◽  
Strip Loin

ObjectivesThe objective of this project was to explore metabolomic predictors that could determine the potential of beef strip loin steaks differing in quality grade, aging time, and degree of doneness to develop positive flavors.Materials and MethodsUSDA Select (n = 18) and USDA Upper 2/3 Choice (n = 18) beef strip loins (IMPS 180) were collected from a processing plant. Loins were halved, and each half was wet aged for either 10 or 20 d in a cooler kept at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum packaged and stored in a freezer at –40°C. Prior to cooking steaks were thawed in a 4°C cooler for 12 to 24 h. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C) to one of three degrees of doneness: 63°C (medium rare), 71°C (medium) or 80°C (medium well). A six-member expert trained descriptive attribute panel was trained on 16 major attributes, 4 other attributes, and 3 texture attributes from the beef lexicon for 6 d prior to testing. Panelists were trained to scale each attribute on a sixteen-point intensity scale (0 = none, 15 = extremely intense). Panelists were served two random, representative cubes (1.3 cm × 1.3 cm × steak thickness) from each steak in a plastic souffle cup labeled with a random three-digit code. Panelists were seated in a breadbox-style booth under red lighting to eliminate degree of doneness bias. Portions from one raw steak from Quality Grade (QG) × aging combination from each loin was used for high performance liquid chromatography (HPLC) analysis. Samples were homogenized and extracted with a water/acetonitrile solution before being filtered. The lipid fraction was removed via solid phase extraction. Samples were then centrifuged and injected into the HPLC. Data was analyzed as a factorial arrangement of a completely randomized design.ResultsUSDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors and were juicier and more tender compared to USDA Select steaks, which were more intense in metallic and bitter flavors (P < 0.05). Steaks aged for 20 d were juicer and more tender than 10-d aged steaks (P < 0.05). However, 20-d aged steaks also had more intense sour, liver-like, and musty earthy/humus flavors and a less intense brown flavor compared to 10 d aged steaks (P < 0.05). Steaks cooked to 80°C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness (P < 0.05). Steaks cooked to either 63°C or 71°C had more intense bloody, metallic, and sour flavors and are juicier and more tender than steaks cooked to the higher degree of doneness (P < 0.05). The HPLC analysis of raw steak samples indicated a total of 54 compounds appeared in at least 80% of one treatment. Additionally, there were 2 peptides and 1 sugar that were significantly (P < 0.05) upregulated in the Choice, 20-d-aged strip loins. Additionally, 14 compounds were identified that were shared across all four QG × aging combinations. This included 11 peptides, 2 phospholipids, and 1 heterocyclic aromatic hydrocarbon.ConclusionThese compounds could be indications of the potential for steaks to form positive flavor attributes found in USDA Choice steaks and 20-d aged steaks as described by trained panel analysis.

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